Chicken Smothered in brown gravy over rice green peas and potato salad | A classic comfort food dish

chicken pieces

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken is lower in fat; chicken thighs are often cheaper than breasts.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is more nutritious; all-purpose flour is usually less expensive.

Chop half of a yellow onion.

Rinse celery and green bell pepper with cold water.

Chop 2 ribs of celery and half of a green bell pepper.

Cut 2 cloves of garlic in half and press them using a garlic press.

Peel the russet potatoes with a potato peeler.

Cut the russet potatoes in half and then chop them into small bite-sized pieces.

Add potato cubes into a medium-sized bowl and add 4 and 1/2 cups of water and a capful of vinegar (about 2 teaspoons).

Soak the potato cubes in the vinegar and water solution for 5 minutes.

Cover the bowl with a lid and drain the water into the sink.

Fill the bowl back up with water, swirl the potato cubes around, cover again, and drain the water into the sink to clean the potatoes.

Preheat the fire to medium heat.

In a medium-sized pot, add 1 and 1/2 quarts of water and bring it to a simmer.

Add 1 and 1/2 teaspoons of salt to the simmering water and stir.

Add the potato cubes to the pot and let them simmer for 10 minutes.

In a separate small pot, add 1 quart of water and bring it to a simmer to boil the eggs.

Place the eggs onto a mesh straining spoon and carefully drop them into the simmering water.

Let the eggs simmer for 12 minutes.

After 10 minutes, turn off the heat for the potatoes and strain them using a mesh strainer, letting them cool completely.

Place the cooled potato cubes into a medium-sized bowl, cover with a lid, and refrigerate for 15 to 20 minutes.

After 12 minutes, turn off the heat for the eggs and add them to a bowl with 2 and 1/2 cups of cold water to cool down.

Remove the boiled eggs from the hot water and place them into the cold water for 5 to 10 minutes.

Tap the bottom and top of the boiled eggs with a butter knife to crack the shells, then rinse them off with cold water.

Gently remove the shells from the boiled eggs.

Cut an incision around the egg whites to separate them from the yolks, placing yolks in one bowl and whites in another.

Chop the egg whites until minced and place them on a chopping board.

Mash the egg yolks in a small bowl, then add 1/2 cup of mayonnaise and 2 teaspoons of mustard, stirring until creamy and smooth.

Add the chopped egg whites to the chilled potato cubes in the medium-sized bowl.

Add 3 tablespoons of chopped yellow onion, 3 tablespoons of chopped celery, and 1/3 cup of sweet relish to the bowl.

Stir all ingredients together well.

Add the egg yolk and mayonnaise mixture to the potato salad and season with 1/4 teaspoon of seasoned salt and 1/2 teaspoon of Tony Chachere's seasoning.

Stir all ingredients together until well combined.

Spread the potato salad evenly in the bowl and garnish with a small amount of seasoned salt or Tony Chachere's seasoning on top.

Cover the bowl with a lid and refrigerate for about 4 hours or overnight.

Cooking Techniques

Equipment Needed

Spice Level: